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Stuffed Chicken Parmesan
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Stuffed Chicken Parmesan

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
8 oz ricotta
8 oz shredded mozzarella cheese
2 tablespoons grated parmesan cheese plus more for topping
1 teaspoon dried basil
1 teaspoon dried oregano
Salt/pepper to taste
1 jar marinara sauce
4 tablespoons Italian bread crumbs
4 slices mozzarella cheese
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Let's Make It
1
Wash and pat dry the chicken breasts with a small paring knife. Cut about a 1 and 1/2 to 2 inch slit on the thickest side of the breast (slit horizontally). With your finger, gently make a pocket inside the slit by moving your finger from side to side. Be careful not to puncture the sides of the chicken. Set aside.
2
In a mixing bowl, combine the ricotta, shredded mozzarella, 2 tablespoons grated parmesan, basil, oregano, and salt/pepper. Put this mixture into a piping bag and fill each chicken breast until just full. Close the slits with tooth picks, place on baking sheet.
3
Bake at 350°F for 35-40 minutes or until done. Transfer chicken to shallow baking dish, cover with marinara, sprinkle each chicken breast with 1 tablespoon bread crumbs, some more parmesan, and 1 slice each mozzarella. Put back into oven for about 10 more minutes or until cheese is bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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